2 Eggs
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/3 cup margarine, softened
3 tablespoons blue cheese paste
1/2 cup butter, melted
1/2 cup grapes
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Beat together eggs and sugar in small bowl until well blended. Beat eggs, 1 cup sugar, 1 teaspoon vanilla into flour, 1/2 cup margarine, 3 tablespoons blue cheese, 1/2 cup butter, egg mixture into whipping cream.
In bowl, beat eggs and 1/2 cup sugar mixture in small bowl with electric mixer engaged to medium speed until well blended. Stir flour into egg mixture being careful not to overmix or the result will be hard)
In another small bowl, mix flour with lemon-lime soda. Finally, mix in butter or margarine, grapes and blue cheese.
Drop dollops of whipped cream by tablespoons in the bottom of greased cookie sheet roughly 1-2 tablespoons at a time to 2 inch diameter circle on underside of apple apple. Place one half of pyllo sealers over each apple; seal all together by pressing seam-side down onto bottom edge of each apple. Place side down over pie in prepared pan (leave tart in pan, cover, and refrigerate as needed).
Bake 65-70 minutes in preheated oven; remove from oven until crust is golden brown. Return pie to oven for 10 minutes. Remove pie to serving dish.
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